Chickpea Flour Cookies

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www.theconsciousplantkitchen.com

These Chickpea Flour Cookies are delicious gluten-free cookies made with high-protein chickpea flour. They taste like traditional chocolate cookies but are much healthier, packed with proteins from chickpeas, and made with no eggs or gluten.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/chickpea-flour-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time10

cool down10

Total Time30

Servings: large cookies

Calories: 330.1kcal

Author: Carine Claudepierre

Ingredients

1 ⅓ cup Chickpea Flour (note 1)
¾ cup Coconut Sugar (note 2)
½ cup Melted Coconut Oil (note 3)
¼ cup Unsweetened Applesauce or mashed banana
½ teaspoon Baking Soda
1 teaspoon Vanilla Extract
½ cup Mini Chocolate Chips

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a large cookie sheet or two medium cookie sheets with parchment paper. Slightly oil the paper. Set aside.
In a mixing bowl, add chickpea flour, sugar, and baking soda, and use a whisk to stir everything together until no more lumps of chickpea flour can be seen.
Add melted, cooled coconut oil, applesauce, and vanilla extract.
Use a rubber spatula to stir the dough then fold in chocolate chips and keep stirring to evenly distribute them. Do not taste the dough, raw chickpea flour tastes awful, and that's not what it will taste after baking.
Divide the dough into 8 (for larger cookies) or 12 cookie dough balls. Place each ball on the baking sheets, 3 thumbs away from each other as the cookies will spread a lot.
Press the top of the cookies to flatten them a little using the palm of your hand.
Bake the cookies for 8-11 minutes at 350 °F (180 °C) until the sides are golden brown. If cookies over-spread, see the note below on how to fix them.

Notes

Note 1: Make sure you shake the bag before measuring the flour to remove any lumps.

Note 2: I like demerara sugar or unrefined cane sugar. You can use any granulated sugar like white sugar, or coconut sugar. The cookies are darker and spread less with coconut sugar.

Note 3: Melted vegan butter works as well.

Storage: You can store the cookies in an airtight container in the fridge for up to 4 days or freeze them in sealed Ziploc bags for up to 1 month. Thaw at room temperature the day before.

Fixing Overspread Cookies - Flip a large round glass upside down on top of the warm cookies (straight after baking). Swirl the glass fast around the cookie to shrink it back to a smaller round shape.

Nutrition